Description
Craving something sweet yet healthy? These banana oatmeal cookies are the answer! They’re naturally sweetened, flourless, gluten-free, and simple to make.
Ingredients
Scale
- 2 ripe bananas (medium to large, mashed)
- 1 cup gluten-free rolled oats
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- Pinch of salt
Optional Add-Ins:
- ¼ cup chopped nuts (e.g., walnuts, almonds)
- ¼ cup dark chocolate chips (sugar-free for a no-sugar version)
- ¼ cup dried fruits (e.g., raisins, cranberries)
- 1 tablespoon chia seeds or flaxseeds for extra fiber
Instructions
- Start by peeling and mashing the bananas in a large bowl. Use a fork or potato masher until you achieve a smooth consistency.
- Add the gluten-free rolled oats, vanilla extract, cinnamon, and a pinch of salt to the mashed bananas. Mix until everything is well combined.
- If desired, fold in any optional add-ins such as nuts, chocolate chips, or dried fruits.
- Using a tablespoon or cookie scoop, portion out the dough onto a baking sheet lined with parchment paper. Flatten each scoop slightly with the back of the spoon to form a cookie shape.
- Oven Method: Preheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until the edges are golden brown.
- Air Fryer Method: Preheat your air fryer to 325°F (165°C). Cook the cookies for 8–10 minutes, checking for doneness around the 8-minute mark.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and flavor.
- Don’t overmix the dough, as this can make the cookies dense.
- Add a sprinkle of coarse sea salt on top before baking for a sweet and salty flavor boost.
- Prep Time: 5 minutes
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 50–60 kcal
- Sugar: 4–5 g
- Sodium: 10–15 mg
- Fat: 0.7–1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.5–0.7 g
- Trans Fat: 0 g
- Carbohydrates: 12–14 g
- Fiber: 1.5–2 g
- Protein: 1–1.2 g
- Cholesterol: 0 mg